Thanksgiving week is here!
Since I know my workouts might be lighter towards the end of the week, I hit the studio I teach at extra early for a solo Monday morning workout before I got the rest of my day started. I love starting the day with a good workout. Today I actually have fun plans – lunch with a college friend that now lives in Texas. She’s here visiting family and I’m thrilled we were able to sneak in a little lunch date. Post-lunch, I’m off to Trader Joe’s to do my Thanksgiving grocery haul so that I can get started on turkey day prep.
I had plans to share some cookies with you today but I just can’t keep last night’s dinner from you. It was that good. And I quote, “this is in the top 5 fall dinners ever” – Big Guy. Yes, it was that good.
We used some of our homegrown sweet potatoes to make sweet potato gnocchi that was then tossed with the richest, most delicious rosemary parmesan cream sauce. Gnocchi isn’t all that hard to make – it’s a simple mixed of cooked sweet potato (I used the microwave to cook and then riced them), ricotta, an egg, flour and salt. That’s it! Mix and then roll into “ropes” that you then cut into bite size pieces. The gnocchi cooks in boiling water and they tell you when they’re done by floating to the top. The sauce was made by browning butter and then adding in rosemary, cream, freshly grated parm, freshly grated nutmeg, a little but of cayenne, and some salt and pepper.
I can’t even describe this deliciousness. The gnocchi are tender and a little sweet and the parmesan cheese sauce is perfection. I loved the hint of heat from the cayenne.
I’m trying to figure out when I can make this dinner again – I’m thinking when my parents come to visit sometime in the near future. My dad would LOVE this meal.
And since I teased you with a promise of a cookie recipe, I’ll be back tomorrow with that!